Wholesome Veggie Soup with Pistou

Serves 4

  • 4 tbsp olive oil
  • 3 leeks, rinsed and sliced
  • 1 large onion, coarsely chopped
  • 3 garlic cloves, finely chopped
  • 3 potatoes, chopped
  • 3 carrots, chopped
  • 2 bay leaves
  • 2 celery sticks, chopped
  • 1 tbsp parsley, chopped
  • 3 courgettes, rinsed and chopped
  • 250g green beans, cut into pieces
  • 1 cup of cauliflower florets
  • 1 can cannellini beans, rinsed
  • 1 400g can of cherry tomatoes (or plum tomatoes)
  • 80g small pasta shapes

Pistou Sauce

  • 5 garlic cloves
  • 1 large handful of rinsed fresh basil leaves
  • 60g grated Parmesan
  • 3 tbsp olive oil

Heat the oil in a large pot and gently fry the leeks, onions and garlic until glassy. Add all the other ingredients except the pasta shapes. Cover with water, season well and simmer over a low heat until the vegetables are tender. Add the pasta and simmer until al dente. Add additional water if the soup becomes too thick.

For the pistou

In a jug, combine the garlic, fresh basil, Parmesan and olive oil and whiz with a stick blender until well blended, but some texture is still retained.

Dish the soup into bowls and drop a dollop of the pistou on top. Serve with delicious fresh bread. 

Enjoy this recipe with one of South Africa’s best wines, go to wineofthemonth.co.za

Recipe by Diane Heierli • Photography & Styling C&D Heierli